ABSTRACT
Most
chin-chin snack are prepared basically from conventional flour which are
nutritionally inadequate. There is need to improve the nutrient content of
chin-chin through incorporation of wheat flour, soybean flour and OFSP puree to
help combat vitamin A deficiency and protein energy malnutrition (PEM). The
study evaluates the nutrient and sensory attributes of chin chin produced from
composite flour of wheat, soybean and OFSP puree. The chin-chin was produced
from composite flour of wheat, soybean and OFSP puree with the following
formulations;SWC1(50%:25%:25%),SWC2(0%:50%:50%),SWC3(50%:30%:20%),SWC4(50%:20%:30%)
and SWC5(100%:0%:0%), SWC5 served as the control which consist of 100% wheat flour.
The chin-chin samples were analysed for it proximate composition, antinutrient
content and sensory attributes. The results of the proximate composition showed
that SWC2 had the highest moisture content (15.54%), ash content (1.65%), fat
content (19.36%) and protein content (12.77%) making it the most nutritionally
rich sample, while SWC5 had the lowest moisture content (4.69%), ash content
(1.36%), fat content (12.68%) and protein content (11.87%). The antinutrient
content showed that SWC2 had the highest level of tannin (0.26mg/100g), saponin
(0.06mg/100g), phenol (0.05mg/100g), oxalate (0.05mg/100g) and phytate
(0.45mg/100g), while SWC5 had the lowest level of tannin (0.06mg/100g), saponin
(0.03mg/100g), phenol (0.00mg/100g), oxalate (0.02mg/100g) and phytate
(0.20mg/100g), making it the most favourable for nutrient absorption. The
sensory evaluation showed that SWC5 was the most liked sample while SWC2 was
the most disliked sample. The study recommends SWC2 for its high protein and
vitamin A content and it offers significant nutritional benefits,particularly
in addressing Vitamin A deficiency and protein energy malnutrition.
JUDITH, N (2025). Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Wheat, Soybean And Orange Fleshed Sweet Potato (Ofsp) Puree:- Udeh, Judith N. Mouau.afribary.org: Retrieved Jul 11, 2025, from https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-wheat-soybean-and-orange-fleshed-sweet-potato-ofsp-puree-udeh-judith-n-7-2
NGOZI, JUDITH. "Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Wheat, Soybean And Orange Fleshed Sweet Potato (Ofsp) Puree:- Udeh, Judith N" Mouau.afribary.org. Mouau.afribary.org, 10 Jul. 2025, https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-wheat-soybean-and-orange-fleshed-sweet-potato-ofsp-puree-udeh-judith-n-7-2. Accessed 11 Jul. 2025.
NGOZI, JUDITH. "Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Wheat, Soybean And Orange Fleshed Sweet Potato (Ofsp) Puree:- Udeh, Judith N". Mouau.afribary.org, Mouau.afribary.org, 10 Jul. 2025. Web. 11 Jul. 2025. < https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-wheat-soybean-and-orange-fleshed-sweet-potato-ofsp-puree-udeh-judith-n-7-2 >.
NGOZI, JUDITH. "Nutrient And Sensory Attributes Of Chin Chin Produced From Composite Flour Of Wheat, Soybean And Orange Fleshed Sweet Potato (Ofsp) Puree:- Udeh, Judith N" Mouau.afribary.org (2025). Accessed 11 Jul. 2025. https://repository.mouau.edu.ng/work/view/nutrient-and-sensory-attributes-of-chin-chin-produced-from-composite-flour-of-wheat-soybean-and-orange-fleshed-sweet-potato-ofsp-puree-udeh-judith-n-7-2